As the old saying goes… You can’t kid a kidder…or can you? Mr B, oh how he always likes to think he’s right. Play him at a game and he can’t help but want to win, though he did help me cheat… I mean win at scrabble once! But when it comes to his palate he likes to think he know’s what he likes and he likes what he likes… or does he? Enter cauliflower rice. Sweaty socks he used to think until he tried my cauliflower rice.
You see there’s a secret to a good cauliflower rice, if you’re steaming or boiling it that is, and it’s to squeeze out the excess water. This makes it nice and fluffy and then you simply mix through a delicious dressing or drizzle on lots of lovely coconut oil. Life’s always better when you’re dressed right. Whether that’s sexy as heels or comfy pyjama bottoms, getting your dress right makes you feel good. This cauliflower rice with pecans, parsley and red pepper croutons is dressed to impress. Like a timeless little black dress, it goes with anything. Paired mine tonight with a a slice of this courgette and carrot swirl with lemon tahini cream and coriander crisps
- 1 cauliflower
- 40g pecans
- 1 red peper
- 1 tablespoon olive oil
Sesame oil dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon toasted sesame oil
- 1 teaspoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- Pinch of sea or pink Himalayan salt and coarse black pepper
Preheat the oven to 190C (fan assisted.)
Remove the stalk and seeds from the pepper and dice into 1cm squares. Place on a baking tray and toss with 1 table spoon of olive oil and a pinch of salt. Roast for 20 minutes until soft and slightly crispy.
Meanwhile, remove the leaves and salt from the cauliflower. Place the florets in a high speed food processor and using the S blade pulse for about 30 seconds until you have a rice size consistency. Pulsing time will vary depending on the speed of your food processor.
Mix all the ingredients listed under the dressing heading above in a jam jar or Jamie Oliver flavour shaker maker and shake well.
Add the cauliflower rice to a metal steamer over a pan of boiling water and cook on a medium heat for about 5 minutes until soft but el dente. If you don’t have a steamer, you can cook in the microwave for about 3 minutes (900W). Once cooked, transfer to a muslin cloth or thin tea towel and squeeze out the excess water. Place back in your pan and fluff with a fork.
Mix the sesame dressing thoughout the cauliflower rice along with the pecans and chopped fresh parsley. Top with red pepper croutons and add a touch more seasoning if required. Enjoy x
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